Pound cake, adapted: A celebration of place and space
by piecurious
Location is everything.
It has taken me many years of living in uninspiring and isolating places to fully grasp the truth of this statement. To not think of location as an addendum to be ignored and then forgotten, but rather as the first chapter in the book on how to achieve the charmed life.
Faced with another relocation, I was determined not to settle in a place or a space that did not fully resonate with my personality and my thoughts of the future. I had reached a point in my life where I longed to find a place where my creativity could take root and thrive.
My choices were of course limited to being within an acceptable commuting distance from where I worked. Having spent the majority of my life commuting via public transit and the last year and half living in a walkable city, I was convinced that commuting, even now with my own car, would be an undesirable characteristic of place.
The country changed all that.
Temporarily stationed with my mother for the month of January as I began my new job without yet having found a new apartment, I was required to commute between cities for work. Despising city driving and traffic, I quickly discovered a number of country backroads that could get me where I needed to go and would allow me to avoid the hassle of traffic lights and other drivers, as well as the lifeless grey industrial paysage that characterizes well-worn highways, the sight of which always induces a dull aching in my heart. Regardless of the time of day or my fatigue, my commute through the countryside left me inspired and rejuvenated. I was immediately convinced: I must find somewhere to live which will allow me to see and experience this everyday.
My search for a new place expanded beyond the city limits; however, my choices were limited, both in terms of availability and price, and I was left feeling hopeless and defeated. But hopelessness drives people to do things they wouldn’t usually do—to act on the basis of the exasperated exclamation: “What do I have to lose?”
There was a listing for an apartment that I had read and re-read in gulps—it sounded perfect, but the price was just too much. So I emailed the proprietor and inquired whether he’d be willing to lower the price. I could barely breathe when I received a response informing me he was willing to compromise. And that was it. The possibility had become too real and I agreed immediately. When I viewed the place in person, it was everything I had imagined. The space enveloped me in its nurturing ambience and I felt my ambition swell. This was it.
Before I had even signed the lease I had, for reasons unknown, a vision of myself perched on the balcony that overhangs the river (!) on a still summer morning, coffee freshly brewed and a slice of poundcake punctuated with summer fruit. Despite summer being months away, I knew one of the first things I baked in my new space would have to be pound cake. So I was happy to see that this month’s Daring Bakers’ Challenge was for a quick bread of your choice.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Pound cake is of course a cake, not a quick bread. Although the lines between cake and quick bread are routinely blurred, I felt compelled to adjust the recipe both to comply with the Challenge, as well as for my own tastes. Cakes usually have a much higher fat and sugar content than quick breads, making them sweeter, fluffier and moister. The fats and sugars are often creamed together, and the eggs are sometimes whipped, to provide a consistent, bouncy crumb. Quick bread ingredients, on the other hand, are usually mixed straight—dry into the wet—and are less sweet and more dense.
The traditional pound cake takes it name from the fact that all the main ingredients—butter, sugar, flour, eggs—are weighed in a ratio of 1:1:1:1, where 1 = 1 lb. If you understand the function each of these ingredients play within a batter, the traditional pound cake recipe can act as the launching point for numerous cake or quick bread variations.
The pound cake on the plate in my summer vision was dense and fragrant, but not too sweet. The fruit accompanying the cake was intended to provide added depth and sweetness. The version I whipped up fit this role perfectly. It has a spongy texture which demands the addition of a simple fruit syrup or a light runny jam, and it is moist and fragrant with the warm scent of honey and vanilla. I served mine with sliced cinnamon-stewed peaches that I put up last season, bringing a hint of summer into this mild winter morning.
Poundcake, Adapted
(Makes 1 loaf)
8oz all-purpose flour (organic, stone milled if possible)
2oz light organic cane sugar
1/4oz (2 tsp) baking powder
A dash of salt for good measure
4oz butter, melted
4oz full-fat yogurt
4oz (4) large eggs, lightly beaten
4oz honey
1 tsp vanilla extract
Preheat the oven to 350F. Whisk together the butter, honey, eggs and yogurt. Add the vanilla extract. In another bowl, mix together the flour, sugar, baking powder and salt. Fold the dry ingredients into the wet ingredients being careful not to overmix, yet ensuring there are no clumps of flour (sifting first helps here). Pour the ingredients into a lightly oiled and floured loaf pan. Bake for 50 minutes. A skewer should come out clean when inserted in the centre and the top will be a nice golden brown.
Enjoy with fruit or jam in a space and place you find inspiring.
Glad to hear you found the perfect place. Location IS everything. And with a backroads commute it won’t be so bad. I actually enjoyed the country drive to home after a day in the city.
The pound cake looks divine.
Take care
Yes, the backroads commute is enjoyable. But I’ve actually started riding a school bus (!) to work! There is a busline that runs a link between Elora and the university. Gives me a chance to catch up on my reading without having to worry about traffic / poor road conditions, etc. It’s perfect!
What a beautiful post. I’m glad you found a place to call home that you love! Your pound cake sounds amazing, especially with the cinnamon peaches.
Thanks Korena. Peach juice really is the perfect thing to soak into this pound cake!
I do miss living in the country, I cannot see myself living in a city all my life. I do think that when I start looking for a house to buy, it will be in a ‘not-so-crowded’ place. Glad you found a lovely apartment :)
Angie, me too! When I look to buy it will definitely be even further out in the country (hopefully with a few acres). I know I’m going to love it, but from what I hear, Elora is a tourist zoo in the summer!
I think poundcake is pretty darn close to quickbread! Your photos are beautiful. Best, Sandie
Thanks Sandie. And it definitely was quick to make, which I think is the point :)
Wonderful that you did a pound cake quick bread recipe! Lovely pictures as well. Also I like the story of you finding your new place I hope things go well for you in the new job. Cheers from Audax in Sydney Australia.
Thanks Audax. And it goes without saying that your contributions to the DB Challenge went above and beyond! That black cardamom spice bread sounds fantastic and so unique! And that crumb – just perfect! And don’t even get me started on your chocolate quick bread… that wouldn’t last very long in this household… and I’m the only one living here!
Wow. I have never made a pound cake before (if you can believe that…) but this one has my name written all over it. Looks absolutely perfect with the fruit and coffee, too. Great job.
Shelley – until this one neither had I! But they are so simply and delicious. I love the density and mild flavour profile. I’d tuck this recipe away until summer, when all the great juicy summer fruit starts to flow!
Your bread sound delicious, love the use of honey for sweetness.
Thanks Jo. The honey was perfect for this mild bread, and really stands out, both in terms of the flavour it adds, but also its fragrance.
First off, the pound cake looks delicious and second what an amazing writer you are. I am so glad I stumbled upon your blog – I love it!
Thank you so much, Kimber. Your kind words are a source of encouragement. And your blog! Beautiful!
The pound cake looks and sounds delicious!! Moistness and density are essential in cakes and quickbreads, and I like both when they are heavy but not gummy in the middle. It’s such a disappointment to bite into a great-looking slice of cake and have it collapse in an explosion of dry crumbs. Yours looks perfect!
Are you fond of pancakes? I have a great recipe a friend gave me and that I have since adjusted a little, and it makes fabulous pancakes. He said it worked well as a waffle batter, too, although you leave it a little thicker, and I’ve tried it a couple of times with good success. This recipe makes about a dozen, and I double it because there are usually 5 of us for breakfast:
1 1/3 cups all-purpose flour (I use 1 cup white and 1/3 cup whole wheat)
1 Tbsp. baking powder
1 Tbsp brown sugar
Pinch salt
Mix dry ingedients thoroughly, making sure to break up any lumps in the sugar
1 large egg
1 capfull vanilla extract
1 Tbsp vegetable oil
3 Tbsp full-fat Balkan style yogurt
1 cup buttermilk (not lite, more fat content is better)
Mix liquid ingredients thoroughly, add to dry. The 1 cup buttermilk is just a starting point, as it is always at least that much even if you want a very stiff batter. You will probably need almost double that; add the milk gradually until the batter is as stiff as you like it. I use a cast-iron pan and a soup spoon, putting 3 pancakes in at a time that are each about the size of your palm. Flip them when bubbles start to form on the upper surface.
I was reminded of the pancake recipe – aside from the fact that I make it every Sunday – by your addition of yogurt to the pound cake batter. Yogurt gives baking a wonderful creamy texture and just-right moistness.
I enjoyed your writing, too; your optimism and pleasure in simple things are inspirational. Great post!
Oops! The 3 Tbsp of yogurt is the amount I use for a double batch, so it’d be 1.5 for the single recipe.
Mark – I agree completely. Nothing makes me heart sink more than a gummy interior to a quick bread. I was grateful when I cut into this one that it was springy and spongy. It actually made a squishy sound when I pushed on it – great for sopping up sweet fruit juice!
And thank you for the pancake recipe.. if (when) I make it, would you mind if I posted about it in the blog?
I would only mind if it was a terrible failure and it wasn’t your fault! No, seriously, I’d be honoured.
I meant to add that this recipe is made for tinkering with; I ran into the same guy who gave me the pancake recipe a year or so ago, and he said he had made it for some relatives who were staying with him – and who were lactose intolerant – with orange juice instead of milk (the yogurt wasn’t in the original recipe, I added that). I’m not sure how that would turn out, but he said they were good.
Beautiful! The pound cake sounds especially good with those peaches.
Thanks Jessica, and indeed it was. Although I think it’d be great with any summer fruit. Strawberry season begs for this pound cake!
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